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preserved radish

🥗Healthier: fresh daikon

💰Cheaper: cabbage

Fresh daikon offers a lighter flavor, while cabbage is more budget-friendly.

Wash the preserved radish and squeeze it dry with a paper towel.

Chop the preserved radish into small pieces after squeezing out the excess water.

Mince the garlic and chop the garlic sprouts for decoration.

Beat 6 eggs in a bowl, adding a tiny bit of salt (1/4 teaspoon) and about half a tablespoon of cooking wine.

Add 1/4 teaspoon of cornstarch to the egg mixture to make it more tender and a little white pepper.

Heat a pan and add about 1 tablespoon of oil.

Stir-fry the minced garlic briefly, then add the chopped preserved radish and stir-fry for about 1-2 minutes until fragrant.

Pour the stir-fried radish into the egg mixture.

Wipe the pan clean and add about 2 tablespoons of oil for scrambling the eggs.

Once the oil is hot, pour in the egg and radish mixture, using a pushing motion to separate the eggs in the center.

Add the garlic sprouts without stirring too much to keep the eggs tender.

Slide the cooked omelet onto a plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens